With cooler weather, I must have thick and hearty soups! So, making them healthy is also a must, unless I want to gain 20 pounds by summertime.

This crockpot stew started out as chicken corn chowder, but the finished product is more general chicken stew to me.

You will need:
3 tablespoons whole wheat flour
3 tablespoons olive oil
1 small onion
2 cups unsweetened almond milk
2 cups chicken broth
2 lb chicken
1 tsp creole seasoning or any all purpose seasoning
2 tsp mrs dash table blend
1 cup corn
1 cup chopped carrots
1 cup broccoli
Salt and pepper to taste

Start by making a roux. This is what will give the soup it’s creamy effect. Chop your onion and toss into a stock pot over medium high heat with the three tablespoons of olive oil.

Once the onion turns translucent, add your flour and stir until it has browned slightly.

In a separate bowl mix the broth and milk. Slowly add the liquid to the onion mixture, stirring constantly. After each pour you want the mixture to be smooth.

Bring to a boil and reduce heat to low, simmer for about ten mins. Add spices. Toss your veggies into the crock pot and pour the sauce over them.

In the same pot, add a tsp of oil and brown your chicken on each side.

Add chicken to the crock pot and stir it all together.

Cook on low 4-5 hours! Stir in a couple tablespoons of whole wheat flour to thicken. Well worth the wait. Add salt and pepper to taste.